Lamb and feta meatballs

Name: Lamb and feta meatballs
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 30 servings
Ingredients: 1 slice(s) Wholemeal bread (35g), crust removed, chopped; 1 medium Brown onion grated; 1 tsp Dried herbs; 500 g Lean lamb mince; 100 g Reduced fat feta cheese crumbled; 260 g Tomato pasta sauce (Sugo or Arrabbiata); 1 x 3 second spray(s) Oil spray

Points® value

Total Time

30 min

Prep

15 min

Cook

10 min

Serves

Difficulty

Moderate

Meatballs make a fun finger food. Ours are rolled with feta, onion and breadcrumbs and simmered in a rich tomato sauce

Ingredients

Wholemeal bread

1 slice(s), (35g), crust removed, chopped

Brown onion

1 medium, grated

Dried herbs

1 tsp

Lean lamb mince

500 g

Reduced fat feta cheese

100 g, crumbled

Tomato pasta sauce

260 g, (Sugo or Arrabbiata)

Oil spray

1 x 3 second spray(s)

Instructions

Place bread in a large bowl. Add 2 tablespoons water and stand for 5 minutes or until bread has softened. Squeeze out excess water with hands, then combine bread, onion, herbs, mince and feta in a large bowl. Season with salt and freshly ground black pepper. Shape mixture into 30 even meatballs, using 1 level tablespoon for each ball.
Lightly spray a large, non-stick frying pan with oil and heat over medium-high heat. Cook meatballs for 3–5 minutes or until browned all over. Add pasta sauce to pan and simmer, turning meatballs occasionally, for 3 minutes or until meatballs are cooked through. Serve lamb and feta meatballs with toothpicks and cocktail napkins.

Notes

TIP: The meatballs can be made a day ahead. Roll into balls, then cover and refrigerate until ready to cook.

**Join from $20/month*!**

Lamb and feta meatballs

Ingredients

Instructions

Notes

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